Last month at Wolffer Estate Vineyards, the American Cider Association hosted their Level 1 Cider Education Certification workshop, a fundamental course for all things cider and an essential resource for becoming a Certified Cider Guide.

The course, taught by the ACA’s Jennie Dorsey, spans from cider history, to apple characteristics, to fermentation and cider-making styles, to serving practices. It highlights the diversity of cider and the richness of cider culture, discussing the growing, classification, and serving practices of cider in several traditional cider regions: Britain, France, Spain, and Germany. NYCA’s own Adrian Luna-Verduga even demonstrated the traditional way to pour a Spanish cider—by pouring it into the glass from as high up as you can!

Participants in the workshop also practiced tasting four different ciders according to the standards of the ACA’s Certified Pommelier exam. Tasting ciders isn’t just tasting—it’s a multiple-sense process. Tasters first judge the color of the cider, and whether it’s sparkling. Next, tasters hold the glass under their face to determine from how far away they can begin to smell the aroma. What notes are they picking up from the scent? After that comes tasting and mouthfeel. Are you tasting berries? Grass? Hints of mouse, or nail polish remover? How long does the taste last in your mouth? Every participant paused for a silly second to use many pommeliers’ go-to trick for evaluating acidity: looking down, opening their mouth, and counting the seconds until the drool dripped from their mouths. 

After the course, participants got a tour of the beautiful Wolffer facility, and even got to sample a 21-year old cider! This cider was delightfully smooth, with a caramel, cooked apple flavor and hints of rose and honey in the aroma. All in all, the Certified Cider Guide Workshop was not only educational, but a fun and engaging experience that fully immerses participants in the world of cider.